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Gluten-Free Tuesday: Snickerdoodles
In the cookie world, snickerdoodles are a quiet charmer. Unlike fancy cutouts or "everything but the kitchen sink" cookies they don't scream for attention. But snickerdoodles also aren't boring. Thanks to a generous amount of butter, cinnamon, and vanilla, snickerdoodles are packed with flavor. And isn't that why we love them?
Their classic flavor isn't the only thing that makes a snickerdoodle a snickerdoodle. They also have a unique texture. And this is where snickerdoodle lovers divide.
I like mine puffy with crisp edges and a soft, almost cake-like center. Others prefer snickerdoodles flat and crisp. What's a baker to do? Simple—vary your recipe to suit the type of snickerdoodle you love!
For "puffy" snickerdoodles, use a mixture of butter and shortening, and a generous amount (1 1/4 teaspoons) of baking powder. The shortening prevents the cookies from spreading too much while the butter creates crisp edges and deep flavor.
For "flat and crisp" snickerdoodles, use all butter and reduce the amount of baking powder to 1/4 teaspoon.
Either way, you'll have a classic cookie that can be made in minutes using staples you probably already have in your pantry.
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About the author: Elizabeth Barbone of GlutenFreeBaking.com joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America. She is the author of Easy Gluten-Free Baking. and the forthcoming How to Cook Gluten-Free: Over 150 Recipes That Really Work.